Baked Salmon with Dijon Crust

Here we have another customer-donated recipe with its inspiration coming from classic variations. Its creator is a mother of 3 whose busy schedule dictates easy and simplicity. What I love about this recipe is its flexibility. Anyone with a good fish market could whip this up with pantry staples. It is also quite easy to adjust for different serving amounts…one serving is as easy as 8…recipe serves 6


  • 6 salmon fillets – skin on if possible (one large filet is fine as well)
  • Dijon mustard
  • 1-11/2 cups Panko or Bread Crumbs
  • 1/3 cup of finely chopped fresh herbs (dill and parsley are a good choice but you can be flexible here depending on your mood/tastes)
  • Olive Oil
  • Salt and Pepper
  • 3 Fresh Lemon
  • ½ cup Créme Fraîche
  • Chives, finely chopped
Step by Step:
  1. Cover your baking sheet with parchment or aluminum foil (if using the later, rub with a thin layer of oil to prevent sticking)
  2. Clean and pat dry salmon and season with salt and pepper. Season both sides if there is no skin on your filets. Place salmon on baking sheet skin side down.
  3. Spread a thin layer of mustard on top of each filet.
  4. In a bowl mix Panko or bread crumbs, olive oil and herbs together. Just use enough oil to coat…not soak the crumbs. Add a little at a time to get just the right amount.
  5. Place Panko/Crumb mixture on top of mustard and press into each filet.
  6. Quarter 3 lemons, reserve ½  for sauce, brush remaining with olive oil and place around salmon.
  7. Bake at 425 degrees until browned and center is cooked to your taste – approx. 12 minutes.
  8. While baking, whisk together crème fraîche, chopped chives and juice of ¼  lemon.
  9. Serve with Israeli couscous tossed with slivered almonds and garnish with extra fresh herbs of your choice and roasted lemons. Sauce may be drizzled around filet or simply dolloped on top.